Hospitality Management Arrangements and Preparation

Question: Describe about the Hospitality Management for Arrangements and Preparation. Answer: Assessment 1 Effective planning approach was required by the managers regarding the expansion of the seating arrangements and preparation of the stock of the food in the kitchen (Mok et al., 2013). These are the certain arrangements; those are required in order to manage the work processes effectively. Synchronizing of the activities at the workplace related to the delivering of the efficient customer service was required. The workload of each of the team members or the staff needs to be divided with more work and this would have helped in running the work processes smoothly. There were several problems in the workplace in the Boleros Restaurant. One of the issues was regarding the lack of effective planning related to the sitting arrangements and the extra stock of the food in case of more number of guests. Another issue was delaying in providing the food items to the customers and this could be improved with the extra stack of the food or by improving one or two more Chefs (Buhalis and Crotts, 2013). The children started disturbing other customers which could have been reduced by informing the customers to take care of their kids or by offering some sweet to them. This can be prevented from re-occurring by planning regarding the extra seating arrangements, delivering of extra food items within the time provided and by providing effective customer support to the clients. 2. One of the vital issues is that Fred and Wilma do not manage to clean the guest rooms and the foyer after check out of the guests. The cleaning of the kitchen and the staff areas were not properly done. The rooms were not cleaned before the arrivals of the new guest and after the check out of the previous guest and this was another issue that affected the business practices of the Hotel. There was the lack of the cleaning services by the team members. There needs to be a monitoring department or a team of two or three members who should monitor the desired activities and the performances of the staff members along with the team should evaluate the cleaning processes is done on a regular basis (Testa and Sipe, 2012). The division of the workload should be with the allocation of time that in the given time the particular work needs to get completed. The assessing of the workload of the staff needs to be done in a systematic approach following a scheduled routine. Evaluation of the performance activities, as well as the feedback from the customers, will help in rectifying that the issues which need to be improved by Frank and Josie. They might have provided the responsibility to one or two particular people to monitor the cleaning of the rooms and to make the rooms fresh and cleaned for the new guests coming to the Hotel (Raj and Griffin, 2015). This strategy would have helped Frank and Josie in enhancing the effectiveness of the business practices of the entire hotel in front of the clients. References Buhalis, D. and Crotts, J., 2013.Global alliances in tourism and hospitality management. Routledge. Mok, C., Sparks, B. and Kadampully, J., 2013.Service quality management in hospitality, tourism, and leisure. Routledge. Raj, R. and Griffin, K.A. eds., 2015.Religious tourism and pilgrimage management: An international perspective. CABI. Testa, M.R., and Sipe, L., 2012. Service-leadership competencies for hospitality and tourism management.International journal of hospitality management,31(3), pp.648-658.